Loaded Baked Potato and Chicken Casserole

Ingredients:

2 lbs boneless, skinless chicken, cut into 1/2 inch cubes

5 medium potatoes, peeled and cut into 1/2 inch cubes

1/4 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground black pepper

1 tablespoon paprika

5 small cloves garlic, crushed

Topping:

2 cups shredded sharp cheddar cheese

5 slices of bacon, cooked and crumbled

1/2 cup diced green onions or chives

Directions:

Preheat oven to 400°.

In a medium bowl mix together the olive oil, salt, pepper, garlic and paprika.

Add the cut potatoes to this mixture, stir to coat. 

Grease 8x8 baking dish with butter and add potatoes. When scooping the potatoes into the baking dish, leave behind any extra mixture.  Add cut up chicken to remaining mixture and let marinade until potatoes are cooked. 

Roast the potatoes for 45 minutes, stirring every 10-15 minutes until the potatoes are tender.

Remove pan from oven, add the chicken on top of the potatoes, cover chicken with the shredded cheese, sprinkle the bacon on top of the cheese. 

Bake at 400° for 25 minutes or until the chicken is cooked through and the topping is bubbly. 

Serve with hot sauce, ranch dressing or sour cream. 

Serves 4